Figapalooza 2019 Part I

Yep, that’s right Figapalooza 2019 is in full swing at the ol’ homestead this week. Our upstairs neighbor is on her 4th batch of fig jam. I’ve made fig ice pops, fig flatbread, fig scampi, fig n’ grits and fig tarts. So this week I’ll share with you my recipe for Fig & Pistachio Honey Tart. The secret to bringing out the pistachio here is to use it as the base for the crust. Blind baking the crust helps roast the pistachios a little to bring that nuttiness more forward. There’s just a slight orange hint from orange zest and a little orange extract to help brighten things up.

Pistachio Crust

  • 1 egg
  • 2 TBS coconut milk
  • 1 1/4 cup all purpose flour
  • 1 tsp vanilla extract
  • 1/3 cup shelled pistachios
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup chilled butter cut into cubes

Place 1/4 cup all purpose flour and the pistachios into the bowl of a food processor. Pulse until the pistachios are ground into a fine meal. Add the powder sugar, salt and the remainder of the flour and pulse 10 times to mix. Gradually add in the chilled butter, and pulse until dough is a sand like consistency. Mix the egg, vanilla extract and milk in a small bowl and slowly add to the flour and butter mixture until dough just comes together.

Form dough into a disk and chill in the fridge for at least 1 hour. After the dough has chilled, roll out to 1/4″ thick and lay into a tart pan and press the dough into the corners.

Dock the shell with a fork in several places. Line the shell with aluminum foil and fill with rice or dried beans. Blind bake the shell at 400F for 15-20 minutes. Remove the foil with the rice/beans and bake the shell for another 5 minutes until golden brown. Remove from oven and let cool completely.

Filling

  • 8 oz marscarpone
  • 1 cup greek yogurt
  • 1 tsp vanilla extract
  • 1/4 tsp orange extract
  • 1 TBS orange zest
  • 1/3 cup honey

Mix all the ingredients together in a bowl. Fill the cooled tart shell with the cheese and yogurt filling.

Cover with plastic wrap and place in the fridge to chill until the cheese mixture sets about 2-4 hours.

To serve, top with sliced firgs, chopped pistachios and a drizzle of hone.

 

 

 

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